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Plum Salad
From The bride's cook book, 1915
Serves 1
Presented as published in 1915. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
71Calories
0 gProtein
18 gCarbs
0 gFat
Full nutrition (32 nutrients)
Calories71 kcal
Protein0.4 g
Carbohydrates18 g
Fiber1.2 g
Sugars17 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium15 mg
Potassium74 mg
Calcium8 mg
Iron0.7 mg
Magnesium4 mg
Phosphorus12 mg
Zinc0.1 mg
Copper0 mg
Vitamin D0 mcg
Vitamin C0.3 mg
Vitamin A16 mcg
Vitamin E0.2 mg
Vitamin K5.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate2.4 mcg
Choline0.6 mg
Caffeine0 mg
Water61 g
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 118. The excerpt below is the record exactly as published.
PLUM SALAD— Arrange DEL MONTE Canned Green-Gage Plums on lettuce leaves, sprinkle with chopped, blanched almonds, and serve with French dressing
Cook this with the app: pantry check, scaling, and the assistant.